Tofu is a wonderfully versatile, substantial, and delicious ingredient that has been used in traditional cuisines since ancient times. It is celebrated for its adaptability, and serves as an important protein source for many people. There are endless ways to prepare it – fresh, aged, pressed, crumbled, marinated, and countless others. Here are some of my favorite tofu recipes.

If you’re curious about the controversy around soy (tofu is made from the pressed curds of soy milk). Many of the physicians and oncologists I respect herald its benefits. That said, when purchasing tofu, do your best to seek out brands using organic, non-GMO soybeans. Fermented soy? Even better. Still confused? Bon Appétit goes through 4500 scientific studies related to soy, and does some parsing of the data. also breaks down some soy studies here.


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